A new Mexican restaurant Chilaquil opening Wednesday at Pearl’s Bottling Department food hall in San Antonio

Deedra Mcgillivray 3 years ago

Mike Sutter, Staff writer Oct. 5, 2020Updated: Oct. 5, 2020 2:10 p.m. 1of4 The menu includes a torta de chilaquiles at Chilaquil, a new Mexican food stall opening at the Bottling Department food hall at the Pearl. ChilaquilShow MoreShow Less 2of4 Chilaquiles Regios are part of the menu at Chilaquil, a new […]

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Mike Sutter, Staff writer

Chilaquil, a new Mexican food stall at the Pearl’s Bottling Department food hall, will open Wednesday.

Specializing in chilaquiles — that cooked combination of tortilla chips, salsa and whatever your imagination can conjure — Chilaquil represents the brick-and-mortar evolution of the San Antonio food truck started by Orlando and Susanna Aguirre. It takes over the Pearl food hall space briefly occupied by SayTown Tacos.

The menu offers chilaquiles with chicken, chorizo, carne asada, pork al pastor or nopalitos, along with tacos, tortas, molletes, breakfast tacos, guacamole and quesadillas, priced between $3 and $12.


After its grand opening Wednesday at 11 a.m., Chilaquil’s regular hours will be 11:30 a.m. to 8 p.m. Tuesday through Sunday. Patio dining and takeout will be available.

Chilaquil, 312 Pearl Parkway, Building 6, at the Bottling Department food hall at the Pearl, eatchilaquil.com.

On ExpressNews.com: Mexico comes to San Antonio with three new restaurants

Mike Sutter is a food and drink reporter and restaurant critic in the San Antonio and Bexar County area. To read more from Mike, become a subscriber. [email protected] | Twitter: @fedmanwalking | Instagram: @fedmanwalking

Mike Sutter is the restaurant critic and a food writer for the Express-News. Before joining the Taste team in 2016, he was a restaurant critic, editor and designer at the Austin American-Statesman and editor of the website FedManWalking.com. He’s been a guest on National Public Radio’s “All Things Considered,” Christopher Kimball’s Milk Street Radio, the Cooking Channel’s “Eat Street” and KUT’s “Field and Feast.” His work has appeared on BonAppetit.com and in The Guardian. He’s won national awards for criticism and design from the Society for Features Journalism, the National Headliner Awards and the Society for News Design. Among the things he’s expensed for work: A Ouija board, a live chicken and plastic army men.

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